Pickled Beet Tacos
PREP TIME: 15 MINUTES | COOK TIME: 25 MINUTES
Ingredients
- 1 (16-ounce) jar Aunt Nellie’s Sliced Pickled Beets
For the black beans
- 1 (15-ounce) can black beans, drained and rinsed
- 3 tablespoons water
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Pinch of salt
For the quick pickled red onions:
- 1 cup pickling liquid, from jar of Aunt Nellie’s Sliced Pickled Beets
- 1 small red onion, thinly sliced
For the avocado sauce:
- 2 ripe avocados
- 1 tablespoon lime juice
- Pinch of salt
- ¼ teaspoon garlic powder
For the tacos:
- 10 8-inch tortillas
Fresh chopped cilantro, optional
Directions
Makes 4 servings.
- Remove Aunt Nellie’s Slicked Pickled Beets from pickling liquid (do not discard liquid, we’ll use it later on) and set aside.
- Add the black beans and water to a saucepan over medium-low heat along with the paprika, garlic powder, cumin, and salt. Cook beans for 5-6 minutes or until warm, taste and adjust seasoning as you’d like.
- Make the quick pickled red onions by heating one cup of the liquid from jar of Aunt Nellie’s Slicked Pickled Beets over medium-low heat. Once simmering, add in sliced red onion, and cook for just 3 minutes.
- Last, make the avocado sauce by adding flesh from the avocados, lime juice, salt, and garlic powder to a food processor or blender and pulse until smooth.
Assemble each taco by filling tortillas with sliced beets, black beans, pickled red onions, avocado sauce, and any other toppings you desire.
